Lumpiang Shanghai Recipe

Ingredients:

• 1 kilo of ground pork
• ½ cup of minced onions
• 1 cup of minced carrots
• 2 pieces of eggs
• 2 teaspoons of salt
• 2 teaspoons of garlic powder
• ¼ cup minced parsley
• 1 teaspoon of ground black pepper
• Lumpia wrapper (for wrapping)

Mix ground pork and all ingredients. Put two eggs to nourish enough moisture. Blend completely until desired thickness is attained.

Put aside, covered, and chill for at least 30 minutes to 1 hour.

While giving some time for the ground pork to completely absorb the seasonings, separate the lumpia wrapper apiece.

Roll 2 tablespoons of lumpia mixture in a piece of lumpia wrapper. Fasten the edge using egg white. Proceed to do so with the rest of lumpia mixture in the container.

Heat the pan. For 10 minutes, deep fry each lumpia in a pan filled with cooking oil or until lumpia turns golden brown. You can do this by batching. Don't mix with the uncooked ones during cooking to avoid the oil from getting cold and also to prevent the food from getting spoiled early.



Remove the cooked lumpia from the fryer and use a strainer to remove the excess oil that goes with the lumpia upon taking it out from the pan. Set aside to enable the cooking oil to drip.

Settle into a serving plate with sweet and sour sauce. Enjoy and happy eating! 🤤

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